One-Pot Kale and Quinoa

by Anne Bennett on July 19, 2016

Kale Quinoa

Dinner on the patio, circa 2016. Just as good as it was back in 2010.

This recipe was featured in a contest on food52.com back in 2010. It was the winner of “Your Best New Year’s Resolution Dish,” which means it was relatively low fat and healthy. As soon as I tried it I posted the recipe on Hungry Poodle because it was super delicious, filling and made great leftovers for lunch.

As we have so many times since it first appeared, we had one-pot kale and quinoa for dinner last night. I took a photo and decided to post the recipe again because great ideas deserve to be enjoyed over and over. Kale and quinoa may be currently at the top of the trendy food list, but don’t let that deter you from trying these two super-foods together. They’re bound to become timeless when combined like this.

Food 52 suggests using lacinato, or dinosaur, kale, which is less fibrous and chewy than regular curly kale. Lacinato kale is pictured below; if you look closely you’ll see a white poodle nose sniffing it in the upper right corner. (Sorry. I just can’t keep those hungry poodles away from our food, hence the name of my blog!) If you’re not a kale lover, Swiss chard works as well.

kale

Lacinato kale

2 cups salted water
1 cup quinoa
1 bunch kale, preferably lacinato kale*, washed and cut into 1″ lengths
1 lemon, zested and juiced
2 scallions, minced
1 T. toasted walnut oil, or olive oil
3 T. toasted pine nuts
1/4 cup crumbled feta or goat cheese
salt and pepper

*also known as black kale, Tuscan kale or dinosaur kale
**To toast pine nuts, place them in a heated skillet and watch them carefully, shaking the pan often. Pine nuts cook, and burn, quickly, so don’t leave them untended.

Bring water to a boil in a large pot. Add quinoa, cover and simmer at a very low heat for 10 minutes. Top with the kale, recover and simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.

Meanwhile, in a large serving bowl combine the walnut oil with the lemon zest, half of the lemon juice and all of the scallions.

Check the quinoa and kale–the water should be absorbed and the quinoa should be tender but firm. If it is not, steam it a bit longer. When the quinoa and kale are done, add them to the serving bowl and toss to mix the ingredients. Add the toasted pine nuts and cheese, salt and pepper to taste and gently toss again. Add the remaining lemon juice if needed.

Serves 4
WW SmartPoints per serving: 7

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